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| Italian-best tart |
Italian-best tart is a natural product, you can taste it any time you will find best taste all the time.
Nourishment PER SERVING
• Calories 399 20% Fat 25.5g
36% Saturates 8.8g 44%
Protein
7.1g 14%
Carbs 36.6g
14% Sugars 21.8g 24% Salt
0.3g 5% Fiber
2.1g
Ingredients
• 750 g
ready plums
• 2 sprigs
of new rosemary
• 20 g
icing sugar
• 500 g
all-spread shortcrust cake
• 30 g
chipped almonds
• FRANGIPANE
• 200 g
unsalted spread (at room temperature)
• 200 g
brilliant caster sugar
• 4
extensive unfenced eggs
• 2 oranges
• 2 lemons
• 2
teaspoons almond extricate
• 200 g
ground almonds
• 40 g
plain flour , in addition to additional for tidying
• LIMONCELLO
ICING
• 75 g
icing sugar
• 25 ml
limoncello
Method
1. Halve and
destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle
with the icing sugar and leave to macerate for thirty minutes.
2. Meanwhile,
make the frangipane. Cream the margarine and caster sugar together, at that
point beat in the eggs. Finely grind in the pizzazz from the oranges and lemons
and include the almond extricate. Crease through the ground almonds and flour.
3. Preheat
the stove to 180ºC/350ºF/gas 4.
4. Roll out
the cake on a floured surface to fit a 25cm x 35cm lined heating plate, going
up the sides somewhat. Heat amidst the stove for 15 minutes.
5. Remove
from the stove and lower the warmth to 160ºC/310ºF/gas 2½.
6. Spread
the frangipane over the cake and stud with the plums and chipped almonds. Heat
for 30 minutes, at that point permit to cool somewhat.
7. Combine
the icing fixings in a bowl and blend until smooth. Shower over the cooled
tart, at that point serve.
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